Tarator (Cold Cucumber Soup)

 Ingredients

16 ounces whole milk yogurt ( roughly 2 cups)

2 1/2 pounds cucumbers, peeled and sliced (if the variety is overripe/excessively seeded, remove the seeds)

1 bunch fresh dill, tougher stalks removed, reserve some fronds for garnish

2 cloves garlic, minced

3 tbsp freshly squeezed lemon juice

1 1/2 tbsp extra virgin olive oil

3/4 tsp salt, or to taste

1/8 tsp freshly ground black pepper, or to taste

1/4 cup finely chopped toasted walnuts

 

Preparations

Place the yogurt, 3/4 of the cucumbers, 3/4 of the dill, and the remaining ingredients, except for the walnuts, in a blender and puree until smooth. Add some water until the desired consistency is reached. Taste and add more salt and pepper as desired. Transfer to a large bowl.

Finely dice the remaining cucumbers and finely chop the remaining dill and stir these into the soup. Cover and chill for at least one hour before serving.

To serve, pour the tarator into bowls and garnish with some chopped dill, a light drizzle of olive oil, and chopped walnuts.

This makes 4-6 servings depending on whether it's served in a bowl as a soup or in a cup as an appetizer.

This will store covered in the refrigerator for up to 3 days.

 

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